Pan-fried sea bass with yam hash, cornbread, and swiss chard

By Vijaya Selvaraju
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A multi-component meal that has a ton of delicious ingredients.

SERVES
4
 TO
5
TOTAL TIME

Ingredients

Pan fried sea bass with Hennessy sauce:

  • 4, 120-220 gram sea bass fillets
  • Pinch of salt & pepper
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter, separated
  • 2 tablespoons Hennessy
  • 1 teaspoon orange zest
  • 2 sprigs fresh thyme
  • Pinch ground cloves, optional
  • 1/4 cup heavy cream

Yam and ham hash:

  • 2 large sweet potatoes, peeled and diced
  • Kosher salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, roughly cut into ½ inch dice
  • 1 small green bell pepper, roughly cut into ½ inch dice
  • 225 grams smoked ham, cut into 1 centimeter cubes
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 1 to 2 tablespoons fresh flat-leaf parsley, chopped

Cornbread

  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour
  • 1 stick of butter
  • 1 cup buttermilk
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • Pinch of salt
  • Pinch of cinnamon (optional)

Swiss chard:

  • 1 bunch Swiss Chard, ribs removed, leaves roughly chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • Pinch of chili flakes

Directions

For the sea bass:

  1. Heat a large non-stick pan over medium heat.
  2. Add the olive oil and one tablespoon of butter and swirl to combine. Season the fish with salt and pepper.
  3. Once the butter is melted and bubbly place the sea bass filets gently in the pan.
  4. Fry the sea bass for three minutes and then flip over and fry for an additional three to four minutes.
  5. Remove the sea bass from the pan and deglaze with the Hennessy, scraping the bottom to remove any bits of fish.
  6. Add the ham, thyme, clove and orange zest and stir.
  7. Once bubbling, gently pour in the cream and return to a simmer, add last tablespoon butter.
  8. Spoon sauce over fish.

For the hash:

  1. Heat a large non-stick pan over medium heat.
  2. Add the olive oil and arrange the potatoes on the bottom of the pan.
  3. Cook for two to three minutes or until the potatoes brown on one side.
  4. Toss the potatoes and add the ham and green pepper, continue to cook an additional two minutes and then add the onion and stir.
  5. Once the onions have softened, add the garlic and butter and remove from heat.
  6. Toss gently and place into serving dish on onto plates.
  7. Sprinkle with chopped parsley.

For the cornbread:

  1. Preheat oven to 400°F.
  2. Place the stick of butter in a medium sized baking dish. Place directly into the oven to heat the pan and melt the butter.
  3. Combine the remaining ingredients in a mixing bowl.
  4. Once butter is melted, add to the mix and stir gently to combine.
  5. Pour the batter into the warm pan and return to the oven.
  6. Bake for 12-15 minutes or until the edges begin to brown and the top cracks slightly.

For the swiss chard:

  1. Heat the olive oil in a non-stick skillet over medium-high heat.
  2. Add the chili flakes and garlic to the pan, sauce until fragrant.
  3. Add the Swiss chard and toss quickly, sauté an additional one to two minutes or until the greens begin to wilt.

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